Cottage Cheese Lemon Cheesecake

by Charlotte Jain (follow)
Lemon (108)      Cheesecake (70)      Cottage Cheese (14)     
Lemon cheesecake with a healthy twist. Using cottage cheese instead of cream cheese, this lemon cheesecake is not only delicious but also a slightly healthier alternative to traditional cheesecake.

Preparation Time: 30 minutes
Cooking Time: 40-60 minutes
Makes: 12 servings


To make the base
1/4 cup butter
1 cup crushed sweet biscuits
2 tablespoons white sugar
1/4 teaspoon ground cinnamon

To make the cheesecake filling
2 cups cottage cheese
1/2 cup milk
2 eggs
3 tablespoons all purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
2/3 cup white sugar
1/4 teaspoon salt

Preheat the oven to 160 degrees C.
Lightly grease a springform cake tin.
Crush the sweet biscuits into fine crumbs.
Place these into a mixing bowl, then add the sugar and cinnamon.

In a microwave safe bowl, place the butter and melt on high for 30-40 seconds.
Pour the melted butter over the biscuit and sugar mixture.
Combine well until the dry ingredients are evenly coated with butter.
Spoon the biscuit mixture into the cake tin and press it down evenly to form a biscuit base.
Set the base aside in the refrigerator to cool while making the cheesecake filling.

In a mixing bowl, place the cottage cheese, eggs and vanilla extract. Use an electric mixer to combine these well.

Add the lemon juice and sugar, then beat well to combine.

Sift the flour into the mixing bowl. Add salt. Then beat until creamy and smooth.

Pour the cheesecake filling evenly over the biscuit base.

Bake for 40-60 minutes, or until the cheesecake filling is firm but still slightly wobbly in the centre.

Allow the cheesecake to cool completely in the oven with the door slightly ajar. Once cooled, remove the cheesecake to chill in the refrigerator.

To serve, slice the cheesecake into pieces and add a dollop of cream or ice cream, or top with fresh fruit such as blueberries, raspberries or chopped strawberries.

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